www.sausagemaking.org

I've been asked by a friend to turn a whole hogget ( thats a lamb that has been for a bit longer than usual before slaughter) into sausage. Has anyone got a couple of tried and tested recipes ?

Thank you.
JC

Bodger
What about a merguez?
Here's a couple, there's no doubt more:

Merguez 1
Merguez 2

There's others on Len Poli's site:

http://lpoli.50webs.com/Sausage%20recipes.htm

Hope this helps
Phil

Cheers Phil.
The lady is bringing the butchered meat over in a few weeks time.

Here is what I do. I have taken a lamb recipe and subistituted venison, you just need to sub the lamb for venison and your good to go.

Venison Merguez

4 lbs. Venison
1 lb. Beef fat
4-rounded Tbs. smoked sweet paprika
1 tsp. ground black pepper
2 tsp. fennel seeds ground
2 Tbs. cumin seeds ground
1.5 tsp. ground cinnamon
4 tsp. fine sea salt
67g fresh coriander chopped
10 garlic cloves peeled and crushed
4 Tbs. harrisa
1 cup ice water
1/3 cup milk powder

Grind meat through fine plate, add spices, mix well and stuff into sheep casings.



Moroccan Venison Sausage


Version 1
3 pounds ground Venison
1 pound beef fat
1 tsp. salt
1 1/2 tsp. curry powder
1 1/2 tsp. coarsely ground black pepper
1/2 tsp. cinnamon
1/2 tsp. dried thyme
1/2 tsp. currants
1/2 cup pomegranate juice
1 tsp. minced garlic
1/3 cup milk powder

mix together all ingredients, stuff into casings, and twist
into 5-inch lengths.

Version 2

3 lbs. Venison
1 lb Beef fat
1 cup chopped parsley
1 cup minced onion
1 tsp. marjoram
1 tsp. oregano
1 tsp. cayenne
1 tsp. fresh ground pepper
1 tsp. salt
1/4 tsp. cumin
3/4 tsp. coriander
1/3 cup milk powder

Grind meat and fat using fine blade. Add parsley and onion and mix well. Add remaining ingredients mix well and stuff into sheep casings


Enjoy.

Thanks BG.